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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Prepare Basic Masa Dough up to three days ahead, and refrigerate in an airtight container. | 2. Basic Masa Dough: Combine chicken broth and ancho chiles in a microwave-safe bowl. Microwave at HIGH for 2 minutes or until chiles are tender; cool slightly, Combine broth mixture and corn in a blender; process until smooth. | 3. Lightly spoon masa harina into dry measuring cups; level with a knife. Combine masa harina, salt, and baking powder, stirring well with a whisk. Cut in lard with a pastry blender or two knives until mixture resembles coarse meal. Add broth mixture to masa mixture; stir until a soft dough forms. Cover and chill until ready to use. | 4. Tamales: Place corn husks in a large bowl; cover with water. Weight husks down with a can; soak 30 minutes. Drain husks. | 5. Combine broth, cherries, and ancho chile in a microwave-safe dish. Microwave at HIGH for 2 minutes or until cherries and ancho are tender. Combine broth mixture, onion, and next 5 ingredients (through garlic) in a blender; process until mixture is smooth. Reserve 1/2 cup broth mixture; cover and chill. Place remaining broth mixture in a large zip-top plastic bag. Add pork; seal and marinate in refrigerator 1 hour, turning bag occasionally. | 6. Preheat oven to 450°F. | 7. Remove pork from bag, and discard marinade. Place pork on a broiler pan coated with cooking spray. Bake at 450F for 30 minutes or until a thermometer registers 155F (slightly pink). Let pork stand 20 minutes; shred pork with 2 forks. Toss shredded pork with reserved 1/2 cup broth mixture. | 8. Working with one husk at a time, place about 3 tablespoons Basic Masa Dough in the center of husk, about 1/2 inch from top of husk; press dough into a 4-inch-long by 3-inch-wide rectangle. Spoon about 1 heaping tablespoon pork mixture down one side of dough. Using the corn husk as your guide, fold husk over tamale, being sure to cover filling with dough; fold over 1 more time. Fold bottom end of husk under. Place tamale, seam side down, on the rack of a broiler pan lined with a damp towel. Repeat procedure with remaining husks, Basic Masa Dough, and filling. Cover filled tamales with another damp towel. Pour 2 cups hot water in the bottom of a broiler pan; top with prepared rack. | 9. Steam tamales at 450F for 55 minutes, adding water as necessary to maintain a depth of about 1/2 inch. Let tamales stand 10 minutes. Serve with sauce and lime wedges, if desired. | 10. Can be frozen for up to 3 months. Reheat in microwave for 2 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken broth	2	cups	reduced sodium fat free	156.24	3.78	22.2768	5.2416
ancho chilies	2			-	-	-	-
corn kernel	1 1/2	cups	thawed frozen	277.065	54.715	7.6563	3.0033
masa harina	3 3/4	cups		1551.825	327.4222	36.1665	15.7748
salt	1 1/2	1/2		-	-	-	-
baking powder	1 1/2	1/2		3.657	1.9113	0.0	0.0
lard	1/4	cup	chilled	462.275	0.0	0.0	51.25
corn husk	24			-	-	-	-
chicken broth	1/2	cup	reduced sodium fat free	156.24	3.78	22.2768	5.2416
cherry	1/3	cup	dried	25.8333	6.292999999999999	0.5167	0.155
ancho chili	1		stemmed	-	-	-	-
onion	1	cup	chopped	64.0	14.944	1.76	0.16
brown sugar	2	tablespoons		68.4	17.6562	0.0216	0.0
lime juice	3	tablespoons		11.3438	3.8206	0.1906	0.0318
cumin	1	teaspoon	ground	7.875	0.929	0.374	0.4677
salt	1/2	teaspoon		-	-	-	-
garlic clove	5			-	-	-	-
pork tenderloin	1			544.0012	0.0	93.6135	16.0027
hot water	2	cups		0.0	0.0	0.0	0.0
lime wedge				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.